105 Reviews of Low Carb Pizza

From: cleochatra

On Dec 23, 2004

I swapped out the red sauce for alfredo, for a considerable amount of carb savings. On the alfredo, I added a cup of frozen spinach (thawed and squeezed to remove water), 1/4 cup pine nuts, black olives, red onion, artichoke hearts, a smidge of feta, and some sun-dried tomato for extra zing! It reminds of the Papa Murphy's gourmet vegetarian pizza, with only a fraction of the carbs.

From: *Shelly*

On Jan 31, 2005

This is great and is such a treat it makes you feel like you're cheating when low carbing (I'm in phase one of South Beach). I basically cut the recipe in half and used tofu cream cheese instead of dairy (I think that makes this a phase one SB friendly meal) which was a first for me and when you eat the pizza you would never guess tofu is involved at all. I rubbed a bit of olive oil in the casserole dish and sprinkled one cup of mozzerella over that and then the tofu cream cheese and egg mixture over that. At this point I was scared. After baking the "crust" I topped with store bought pesto, sliced green olives, sliced red onions, sliced button mushrooms, turkey pepperoni and another cup of mozzerella and put back in the oven for about 15 minutes. Still scared. Took out of the oven and it looked great — like a regular pizza. But what would the "crust" be like? Would I be able to get it out of the pan? Would it taste too eggy? This tasted fabulous and not eggy at all and came out of the pan easily. The layer of mozzerella at the bottom makes a nice little brown and crisp crust around the edges. I'm amazed by how great this is and have permanently gotten over my fear of low carb pizzas.

From: Janis Eschbach

On Mar 9, 2004

I've been making this for awhile now and it's very good and easy to make. Think of it as a pizza quiche. The only things I do differently are to add 1 Tble. dried oregano(more pizza taste) and use a deep, round pyrex pie plate. It's also good for low carb eaters who don't want meat. I make it during lent on Thursday, remove meat on Friday and it microwaves great for my husband's lunch at work.

From: Chef #464581

On Apr 14, 2008

This is AWESOME! I have made it about 4 times now, but last night's was the best yet. I did make a bunch of alterations to find the perfect version and here it is. First, I added oregano, minced garlic, chives & red pepper flakes to the egg mixture to give it some more flavor. Next, after I spread the mozzerella cheese onto the bottom of the pan, I stuck that in the oven for about 5 minutes. By doing this, I found that at the end of everything, the bottom came out to be a PERFECT crust!!! Next, I used Contadina marinara sauce (very low in sugar and carbs) and added plenty of oregano, garlic powder, minced garlic, red pepper flakes, and parsley, and let it simmer for the entire time that the pizza was cooking. This is the absolute essential step - use a large round pan!! I've done it all different ways, and by spreading the "dough" out on such a large surface, it was the perfect texture and had a great crunch to it, just like real pizza! To the top, I added mozzerella cheese and made half of the pizza with peppers and onions, and the other half with bacon bits. My hubby LOVED it - and he's a true skeptic of low carb "mock" dishes!!

From: ~Leslie~

On Dec 10, 2004

Oh Sly Girl you lifesaver! Wow, was this GOOD! I used lots of low carb toppings, and it was so delicious, and very filling. I was worried that the egg crust would taste like an omelet, or "eggy", but not at all. DH had it for dinner too and he is not low carbing...he loved it too. What a great treat. Well written and easy to follow recipe. Thanks for sharing!

From: Dawnab

On Jan 7, 2005

What a keeper this one is, easy to make and wonderful too eat. I topped with pepperoni and a mix of cheeses I had in the fridge. I am going to try again with other toppings, thanks Sly!

From: Richard-NYC

On Jan 7, 2005

Sly, what a great substitute for the real thing. The "crust" is chewey like the Sicilian style pizza I enjoy here in NYC. I topped mine with chopped salsa--which I believe has less carbs than traditional pizza sauce and mushrooms and olives. Thanks for posting.

From: MelinOhio

On Dec 22, 2004

I enjoyed this a lot. Thank you for posting. The only mistake I made was to tell my DH that the crust was eggs, I think he liked it until then. Anyway, he doesn't count!

From: Helping Hands

On May 9, 2004

Very nice low carb substitute! I love that you can add any preferred pizza ingrediants. I made it with pepperoni, and will add black olives or jalepenos next time (yes, believe it or not, jalepenos go great with pepperoni on pizza! I also plan to make a yummy veggie pizza using this recipe. Thanks for sharing!

From: Lan

On Feb 11, 2005

I do not usually give five stars, but this is the second one today I posted at zaar! Sly Girl, this is a wonderful recipe. I knew that everything sounded good in your ingredients, but you just never know quite what it will taste like. My DH and I were very pleasantly surprised how delicious this was! As we ate this pizza, we were writing down the toppings we would make on the next one! I used fat free cream cheese, 1/2 teaspoon italian seasoning as directed, added 1/2 teaspoon oregano. I used regular Contadina tomato sauce with 3g carbs and 1g sugar. Added the chives on top of the tomato sauce. Our toppings this time were canadian bacon, red onion, black olives, red and yellow pepper strips and slightly more than the remaining cup of mozzarella. I baked the crust for 25min which was 5min shorter than you suggested as the top was looking brown, but should have cooked the directed amount of time as our curst was a tad bit soggy in the middle. My error, certainly not yours, and in no way did it hurt the wonderful flavor. Thanks so much for sharing this with everyone, hope I can return the favor.